Course Family Meals, Quick & Easy, Tarts, Pies & Quiches
large frying pan
2handfuls of grated vegan cheese
Heat some olive oil in a large frying pan. Add finely chopped shallots. Fry gently until soft. Add chopped mushrooms, crushed garlic and parsley. Cook for around 10 minutes until mushrooms are cooked. Season to taste.
In the meantime, heat the vegetable stock in a saucepan. Add the polenta and cook stirring continuously until it has a thick consistency (polenta grains will bind together to a creamy and smooth paste). When done mix in dairy-free butter.
Pour the polenta on a lightly greased oven tray. Flatten with a spoon. Top with mushrooms mixture. Sprinkle with grated cheese.
Place under the grill for 3-5 minutes until cheese has melted. Serve straight away.